Leftover Veg Curry

Leftover Veg Curry

This recipe is a great way to use up leftover vegetables by turning them into a flavourful curry. The dish includes red and yellow lentils cooked in a fragrant spice mix of turmeric, cumin, coriander, fenugreek, and black pepper. The lentils are simmered in vegetable stock until tender. Meanwhile, sautéed onions, garlic, ginger, and chili add depth of flavour. The cooked lentils are then combined with coconut milk and topped with roasted leftover vegetables, pickled onions, fresh coriander, and more chili for a satisfying and aromatic meal.

Serves: 2

30 minutes

Cook time

Ingredients

Natalia

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Ingredients:

  • Leftover vegetables
  • 150g red lentils
  • 150g yellow lentils
  • 0.5 an onion
  • 2 cloves of garlic
  • 1 red chilli
  • 2-inch piece of ginger
  • 1 tsp turmeric
  • 0.5 tsp ground cumin
  • 1 tsp ground coriander
  • 0.25 tsp fenugreek
  • 1 tsp black pepper
  • 800ml (maybe more) vegetable stock
  • 3 tbsp coconut milk
  • Pickled onion, coriander, and more chilli for garnish

🔄Natalia Rudin's Suggested Substitutes

Red Lentils Green Lentils or Brown Lentils
Yellow Lentils Red Lentils or Split Peas
Onion Shallots or Leeks

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